Friday, May 29

laab - at least that's how I think it's pronounced

I'm beginning to think I could happily eat southeast/south asian food every day for the rest of my life. the sweet/salty/sour/hot combo really does something for my soul (formal props to cool aunt lynn for introducing me to thai in santa cruz a million years ago).

we needed something to go with a coriander mint pappardelle from pasta & co, and jam's laab recipe was perfect. it's full-fledged summer here, and cooking becomes something of a challenge, as sticking it out in the kitchen for longer than the egg timer is painful. salads and light pastas are pretty much standard protocol for the next few months. this recipe, which took no more than 5 minutes of stove time, will most definitely go into the rotation. bulk chicken sausage from the local market cut down on prep time. we also added the last half of a pre-dinner snacking cucumber from the garden. it was so good I truly looked forward to having the leftovers at lunch.

laap/larb/laab pasta
modified from original recipe, here.

5 oz chicken, pork or beef
2 pinches salt (one for seasoning meat, one for the stock)
1 small garlic clove, finely chopped
3 tbsp stock
1 generous pinch of white sugar
3 tbsp lime juice
1 pinch chili flakes
1 tbsp fish sauce
3 shallots, sliced thin
handful of fresh mint and cilantro, coarsely chopped
1/2 seedless cucumber, finely chopped or julienned
1 tbsp ground toasted rice*

mince chicken with salt and garlic. heat stock or water and season with salt and sugar. add chicken and stir often, until just cooked. remove from heat. season with lime juice, chili flakes and fish sauce. mix in shallots, cucumber and herbs and sprinkle with toasted rice. toss with pasta ans a little reserved pasta water...and done!

*the ground rice added a nice texture but isn't necessary if you're rushed. it can be toasted in a pan if you're reluctant to turn the oven to 400. toast until golden and your kitchen smells of popcorn. if you haven't any "glutenous" (sweet) rice, jam recommends sushi rice. grind in a clean coffee grinder, or with mortar and pestle.


double tonic said...

First of all, OMG -- I'm going to Pasta & Co. on my lunch break. Thanks for the inspiration!

Second, I'm making this recipe ASAP.

And finally, I made a putanesca sauce this weekend with my dad and we had it with pappardelle. Is there a better pasta on earth?

double tonic said...

(I might one-up you and try this with lamb sausage. That whole mint/lamb thing. I'll let you know how it goes!)

(PS - Have I mentioned how much I love your new blog?)

huebscher said...

the lamb *would* be know, for folks who don't have problems with cute food. loncito is the guy to find at the farmer's mkt, if you're not headed to the central mkt for sausage.

double tonic said...

thank you! i'll look for him next saturday (if i don't make this sooner!)

what kind of stock did you use? i am hoping to get away with vegetable stock ... ;-)

huebscher said...

chicken, b/c it was already open and needed using. recipe says water's fine, so surely veg stock would be alright.

double tonic said...

First of all, I'm a BIG FAT LIAR. I have been dreaming about making this recipe for - really? - five months now, apparently. As long as this post has been up.

This past weekend, I finally purchased some papardelle from the Pasta & Co. folks at the farmer's market (pecan and peppercorn), and some pork from the pork people.

This dish was fantastic. I can't say enough good things about it. Next time, I'll pair with some greens because it does feel rather decadent (the pork and the pasta, with slivers of cucumber as the only veggie aspect). But wow. Your recipe was so easy to follow, and I felt confident the whole way through that it would turn out okay.

I was a little skeptical about the type of pasta I'd purchased, but it turned out juuuust fine.

I have some leftovers for lunch, and noon can't come soon enough!